CN105104915A - Method for preparing quick-freezing pan fried pork buns - Google Patents
Method for preparing quick-freezing pan fried pork buns Download PDFInfo
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- CN105104915A CN105104915A CN201510597096.9A CN201510597096A CN105104915A CN 105104915 A CN105104915 A CN 105104915A CN 201510597096 A CN201510597096 A CN 201510597096A CN 105104915 A CN105104915 A CN 105104915A
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Abstract
The invention relates to a method for preparing quick-freezing pan fried pork buns and belongs to the technical field of foods. According to the method for preparing quick-freezing pan fried pork buns, raw materials used comprise wheat flour, white sugar, cold and fresh meat filling and cut water chestnut pieces and the like. The method for preparing the quick-freezing pan fried pork buns is rapid and efficient, the storage time of the prepared quick-freezing pan fried pork buns is long, and the quick-freezing pan fried pork buns are convenient to transport. The white sugar is added in the process of preparing dough for the pan fried pork buns, can keep out the taste of yeast and make the dough taste sweet. The cut water chestnut pieces are added in the process of preparing stuffing of the pan fried pork buns, can absorb excessive oil in the stuffing, prevent the stuffing from being too greasy and make the stuffing taste crisp. Through a fermenting box and a frying oven, the well prepared quick-freezing pan fried pork buns can be baked well in about half an hour and eaten, the prepared pan fried pork buns are fragrant, not greasy and smooth in taste, the aftertaste is thick, and the method is worth popularizing and using.
Description
Technical field
The present invention relates to a kind of preparation method of quick-frozen Pan-Fried Bun Stuffed with Pork, belong to food technology field.
Background technology
Pan-Fried Bun Stuffed with Pork is popular in Shanghai, Zhejiang, and a kind of Han nationality tradition snack in Jiangsu and Guangdong, being called for short makes a living decocts.The feature of Pan-Fried Bun Stuffed with Pork is: skin is crisp, juice is dense, meat is fragrant, exquisite.Nibble flatly, meat perfume, salted cake fried in sesame oil, green onion perfume, the fragrant delicious food all of sesame do not fall apart for a long time in mouth.
Along with the raising of people's living standard, consumer for the freshness of Pan-Fried Bun Stuffed with Pork and the diversified demand of kind more and more higher, the nutritive value of Pan-Fried Bun Stuffed with Pork is more and more paid attention to simultaneously.Traditional Pan-Fried Bun Stuffed with Pork preparation method, from with face to proofing face, add the preparation of fillings and decoct the roasting time, do not have within two or three hours, may not be able to eat, run so fast today in social rhythm, how can prepare good to eat Pan-Fried Bun Stuffed with Pork fast, can ensure again that taste is unified simultaneously, nutritious, be a urgent problem.
The object of the present invention is to provide a kind of preparation method of quick-frozen Pan-Fried Bun Stuffed with Pork, preparation method's quickness and high efficiency of this quick-frozen Pan-Fried Bun Stuffed with Pork, the quick-frozen Pan-Fried Bun Stuffed with Pork memory time prepared long, convenient transportation; Add white sugar in the preparation process of Pan-Fried Bun Stuffed with Pork musculus cutaneus, white sugar can block the taste of yeast, makes musculus cutaneus taste sweet; Added water chestnut fourth in the preparation process of Pan-Fried Bun Stuffed with Pork fillings, water chestnut fourth can absorb oil too much in fillings, prevents fillings excess oiliness, and fillings can be made to have tasted crisp sense; The quick-frozen Pan-Fried Bun Stuffed with Pork prepared through proofing box and decoct baking box, just baked for Pan-Fried Bun Stuffed with Pork edible about half an hour, and the Pan-Fried Bun Stuffed with Pork prepared fragrant and oiliness, smooth in taste, the rich reality in the end are strong, be worth of widely use.
Summary of the invention
The technical solution adopted for the present invention to solve the technical problems is: a kind of preparation method of quick-frozen Pan-Fried Bun Stuffed with Pork, the steps include: a kind of preparation method of quick-frozen Pan-Fried Bun Stuffed with Pork, the steps include:
(1) raw material is checked and accepted, and will prepare the raw material needed for Pan-Fried Bun Stuffed with Pork, and according to respective standard, inspect for acceptance, and be ready to according to weight portion;
(2) preparation of Pan-Fried Bun Stuffed with Pork musculus cutaneus, after wheat flour 55 ~ 65 parts, white sugar 4 ~ 6 parts, freezing special yeast 1 ~ 3 part and baking powder 1 ~ 2.5 part being stirred, adds that to be prepared into musculus cutaneus after edible oil 4 ~ 8 parts and 22 ~ 28 parts, water stir for subsequent use;
(3) preparation of Pan-Fried Bun Stuffed with Pork fillings, gets wheat flour 13 ~ 16 parts, cold fresh meat stuffing 8 ~ 10 parts, water chestnut fourth 4 ~ 8 parts, dry beer 1 part, 1 part, sesame paste, salt 0.2 part, chickens' extract 0.1 part, 0.4 part, soy sauce, is prepared into fillings after 0.2 part, ginger and chopped spring onion 0.2 part stir for subsequent use;
(4) molding machine, the fillings that the musculus cutaneus prepare step (2) and step (3) prepare, according to weight ratio 3:2, is prepared into Pan-Fried Bun Stuffed with Pork with machine;
(5) quick-frozen, delivers to quick-frozen in the instant freezer of-35 DEG C ~-40 DEG C by the Pan-Fried Bun Stuffed with Pork that step (4) prepares, and makes Pan-Fried Bun Stuffed with Pork central temperature drop to-4 ~-6 DEG C in 30 minutes;
(6) pack, by Pan-Fried Bun Stuffed with Pork package encapsulation good for step (5) quick-frozen;
(7) acceptance test, tests to packaged Pan-Fried Bun Stuffed with Pork, determines that Pan-Fried Bun Stuffed with Pork is complete and sealing is intact;
(8) product warehousing, by the quick-frozen Pan-Fried Bun Stuffed with Pork that step (7) is up to the standards, is placed in the freezer of-16 ~-20 DEG C and stores, namely prepare quick-frozen Pan-Fried Bun Stuffed with Pork.
In cold fresh meat stuffing described in preferred step (3), the weight ratio of fat meat and lean meat is 3:2.
The object of the present invention is to provide a kind of preparation method of quick-frozen Pan-Fried Bun Stuffed with Pork, preparation method's quickness and high efficiency of this quick-frozen Pan-Fried Bun Stuffed with Pork, the quick-frozen Pan-Fried Bun Stuffed with Pork memory time prepared long, convenient transportation; Add white sugar in the preparation process of Pan-Fried Bun Stuffed with Pork musculus cutaneus, white sugar can block the taste of yeast, makes musculus cutaneus taste sweet; Added water chestnut fourth in the preparation process of Pan-Fried Bun Stuffed with Pork fillings, water chestnut fourth can absorb oil too much in fillings, prevents fillings excess oiliness, and fillings can be made to have tasted crisp sense; The quick-frozen Pan-Fried Bun Stuffed with Pork prepared through proofing box and decoct baking box, just baked for Pan-Fried Bun Stuffed with Pork edible about half an hour, and the Pan-Fried Bun Stuffed with Pork prepared fragrant and oiliness, smooth in taste, the rich reality in the end are strong, be worth of widely use.
Accompanying drawing explanation
Below in conjunction with drawings and Examples, the present invention is further described.
Fig. 1 is the process chart of the preparation method of a kind of quick-frozen Pan-Fried Bun Stuffed with Pork of the present invention;
Detailed description of the invention
In conjunction with the accompanying drawings, the present invention is further detailed explanation.
Specific embodiment one: refer to Fig. 1, a kind of preparation method of quick-frozen Pan-Fried Bun Stuffed with Pork, the steps include:
(1) raw material is checked and accepted, and will prepare the raw material needed for Pan-Fried Bun Stuffed with Pork, and according to respective standard, inspect for acceptance, and be ready to according to weight portion;
(2) preparation of Pan-Fried Bun Stuffed with Pork musculus cutaneus, after wheat flour 55 parts, white sugar 4 parts, freezing special yeast 1 part and baking powder 1 part being stirred, adds that to be prepared into musculus cutaneus after edible oil 4 parts and 22 parts, water stir for subsequent use;
(3) preparation of Pan-Fried Bun Stuffed with Pork fillings, gets wheat flour 13 parts, cold fresh meat stuffing 8 parts, water chestnut fourth 4 parts, dry beer 1 part, 1 part, sesame paste, salt 0.2 part, chickens' extract 0.1 part, 0.4 part, soy sauce, is prepared into fillings for subsequent use after 0.2 part, ginger and chopped spring onion 0.2 part stir;
(4) molding machine, the fillings that the musculus cutaneus prepare step (2) and step (3) prepare, according to weight ratio 3:2, is prepared into Pan-Fried Bun Stuffed with Pork with machine;
(5) quick-frozen, delivers to quick-frozen in the instant freezer of-35 DEG C by the Pan-Fried Bun Stuffed with Pork that step (4) prepares, and makes Pan-Fried Bun Stuffed with Pork central temperature drop to-4 DEG C in 30 minutes;
(6) pack, by Pan-Fried Bun Stuffed with Pork package encapsulation good for step (5) quick-frozen;
(7) acceptance test, tests to packaged Pan-Fried Bun Stuffed with Pork, determines that Pan-Fried Bun Stuffed with Pork is complete and sealing is intact;
(8) product warehousing, by the quick-frozen Pan-Fried Bun Stuffed with Pork that step (7) is up to the standards, is placed in the freezer of-16 DEG C and stores, namely prepare quick-frozen Pan-Fried Bun Stuffed with Pork.
In cold fresh meat stuffing described in preferred step (3), the weight ratio of fat meat and lean meat is 3:2.
Specific embodiment two: refer to Fig. 1, a kind of preparation method of quick-frozen Pan-Fried Bun Stuffed with Pork, the steps include:
(1) raw material is checked and accepted, and will prepare the raw material needed for Pan-Fried Bun Stuffed with Pork, and according to respective standard, inspect for acceptance, and be ready to according to weight portion;
(2) preparation of Pan-Fried Bun Stuffed with Pork musculus cutaneus, after wheat flour 58 parts, white sugar 5 parts, freezing special yeast 2 parts and baking powder 2 parts being stirred, adds that to be prepared into musculus cutaneus after edible oil 5 parts and 24 parts, water stir for subsequent use;
(3) preparation of Pan-Fried Bun Stuffed with Pork fillings, gets wheat flour 14 parts, cold fresh meat stuffing 9 parts, water chestnut fourth 5 parts, dry beer 1 part, 1 part, sesame paste, salt 0.2 part, chickens' extract 0.1 part, 0.4 part, soy sauce, is prepared into fillings for subsequent use after 0.2 part, ginger and chopped spring onion 0.2 part stir;
(4) molding machine, the fillings that the musculus cutaneus prepare step (2) and step (3) prepare, according to weight ratio 3:2, is prepared into Pan-Fried Bun Stuffed with Pork with machine;
(5) quick-frozen, delivers to quick-frozen in the instant freezer of-36 DEG C by the Pan-Fried Bun Stuffed with Pork that step (4) prepares, and makes Pan-Fried Bun Stuffed with Pork central temperature drop to-5 DEG C in 30 minutes;
(6) pack, by Pan-Fried Bun Stuffed with Pork package encapsulation good for step (5) quick-frozen;
(7) acceptance test, tests to packaged Pan-Fried Bun Stuffed with Pork, determines that Pan-Fried Bun Stuffed with Pork is complete and sealing is intact;
(8) product warehousing, by the quick-frozen Pan-Fried Bun Stuffed with Pork that step (7) is up to the standards, is placed in the freezer of-17 DEG C and stores, namely prepare quick-frozen Pan-Fried Bun Stuffed with Pork.
In cold fresh meat stuffing described in preferred step (3), the weight ratio of fat meat and lean meat is 3:2.
Specific embodiment three: refer to Fig. 1, a kind of preparation method of quick-frozen Pan-Fried Bun Stuffed with Pork, the steps include:
(1) raw material is checked and accepted, and will prepare the raw material needed for Pan-Fried Bun Stuffed with Pork, and according to respective standard, inspect for acceptance, and be ready to according to weight portion;
(2) preparation of Pan-Fried Bun Stuffed with Pork musculus cutaneus, after wheat flour 63 parts, white sugar 5 parts, freezing special yeast 2 parts and baking powder 2 parts being stirred, adds that to be prepared into musculus cutaneus after edible oil 7 parts and 26 parts, water stir for subsequent use;
(3) preparation of Pan-Fried Bun Stuffed with Pork fillings, gets wheat flour 15 parts, cold fresh meat stuffing 9 parts, water chestnut fourth 7 parts, dry beer 1 part, 1 part, sesame paste, salt 0.2 part, chickens' extract 0.1 part, 0.4 part, soy sauce, is prepared into fillings for subsequent use after 0.2 part, ginger and chopped spring onion 0.2 part stir;
(4) molding machine, the fillings that the musculus cutaneus prepare step (2) and step (3) prepare, according to weight ratio 3:2, is prepared into Pan-Fried Bun Stuffed with Pork with machine;
(5) quick-frozen, delivers to quick-frozen in the instant freezer of-38 DEG C by the Pan-Fried Bun Stuffed with Pork that step (4) prepares, and makes Pan-Fried Bun Stuffed with Pork central temperature drop to-5 DEG C in 30 minutes;
(6) pack, by Pan-Fried Bun Stuffed with Pork package encapsulation good for step (5) quick-frozen;
(7) acceptance test, tests to packaged Pan-Fried Bun Stuffed with Pork, determines that Pan-Fried Bun Stuffed with Pork is complete and sealing is intact;
(8) product warehousing, by the quick-frozen Pan-Fried Bun Stuffed with Pork that step (7) is up to the standards, is placed in the freezer of-18 DEG C and stores, namely prepare quick-frozen Pan-Fried Bun Stuffed with Pork.
In cold fresh meat stuffing described in preferred step (3), the weight ratio of fat meat and lean meat is 3:2.
Embodiment four: refer to Fig. 1, a kind of preparation method of quick-frozen Pan-Fried Bun Stuffed with Pork, the steps include:
(1) raw material is checked and accepted, and will prepare the raw material needed for Pan-Fried Bun Stuffed with Pork, and according to respective standard, inspect for acceptance, and be ready to according to weight portion;
(2) preparation of Pan-Fried Bun Stuffed with Pork musculus cutaneus, after wheat flour 65 parts, white sugar 6 parts, freezing special yeast 3 parts and baking powder 2.5 parts being stirred, adds that to be prepared into musculus cutaneus after edible oil 8 parts and 28 parts, water stir for subsequent use;
(3) preparation of Pan-Fried Bun Stuffed with Pork fillings, gets wheat flour 16 parts, cold fresh meat stuffing 10 parts, water chestnut fourth 8 parts, dry beer 1 part, 1 part, sesame paste, salt 0.2 part, chickens' extract 0.1 part, 0.4 part, soy sauce, is prepared into fillings for subsequent use after 0.2 part, ginger and chopped spring onion 0.2 part stir;
(4) molding machine, the fillings that the musculus cutaneus prepare step (2) and step (3) prepare, according to weight ratio 3:2, is prepared into Pan-Fried Bun Stuffed with Pork with machine;
(5) quick-frozen, delivers to quick-frozen in the instant freezer of-40 DEG C by the Pan-Fried Bun Stuffed with Pork that step (4) prepares, and makes Pan-Fried Bun Stuffed with Pork central temperature drop to-6 DEG C in 30 minutes;
(6) pack, by Pan-Fried Bun Stuffed with Pork package encapsulation good for step (5) quick-frozen;
(7) acceptance test, tests to packaged Pan-Fried Bun Stuffed with Pork, determines that Pan-Fried Bun Stuffed with Pork is complete and sealing is intact;
(8) product warehousing, by the quick-frozen Pan-Fried Bun Stuffed with Pork that step (7) is up to the standards, is placed in the freezer of-20 DEG C and stores, namely prepare quick-frozen Pan-Fried Bun Stuffed with Pork.
In cold fresh meat stuffing described in preferred step (3), the weight ratio of fat meat and lean meat is 3:2.
The object of the present invention is to provide a kind of preparation method of quick-frozen Pan-Fried Bun Stuffed with Pork, preparation method's quickness and high efficiency of this quick-frozen Pan-Fried Bun Stuffed with Pork, the quick-frozen Pan-Fried Bun Stuffed with Pork memory time prepared long, convenient transportation; Add white sugar in the preparation process of Pan-Fried Bun Stuffed with Pork musculus cutaneus, white sugar can block the taste of yeast, makes musculus cutaneus taste sweet; Added water chestnut fourth in the preparation process of Pan-Fried Bun Stuffed with Pork fillings, water chestnut fourth can absorb oil too much in fillings, prevents fillings excess oiliness, and fillings can be made to have tasted crisp sense; The quick-frozen Pan-Fried Bun Stuffed with Pork prepared through proofing box and decoct baking box, just baked for Pan-Fried Bun Stuffed with Pork edible about half an hour, and the Pan-Fried Bun Stuffed with Pork prepared fragrant and oiliness, smooth in taste, the rich reality in the end are strong, be worth of widely use.
Obviously, above-described embodiment is only for clearly example being described, and the restriction not to embodiment.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here exhaustive without the need to also giving all embodiments.And thus the apparent change of extending out or variation be still among the protection domain of the invention.
Claims (2)
1. a preparation method for quick-frozen Pan-Fried Bun Stuffed with Pork, is characterized in that the steps include:
(1) raw material is checked and accepted, and will prepare the raw material needed for Pan-Fried Bun Stuffed with Pork, and according to respective standard, inspect for acceptance, and be ready to according to weight portion;
(2) preparation of Pan-Fried Bun Stuffed with Pork musculus cutaneus, after wheat flour 55 ~ 65 parts, white sugar 4 ~ 6 parts, freezing special yeast 1 ~ 3 part and baking powder 1 ~ 2.5 part being stirred, adds that to be prepared into musculus cutaneus after edible oil 4 ~ 8 parts and 22 ~ 28 parts, water stir for subsequent use;
(3) preparation of Pan-Fried Bun Stuffed with Pork fillings, gets wheat flour 13 ~ 16 parts, cold fresh meat stuffing 8 ~ 10 parts, water chestnut fourth 4 ~ 8 parts, dry beer 1 part, 1 part, sesame paste, salt 0.2 part, chickens' extract 0.1 part, 0.4 part, soy sauce, is prepared into fillings after 0.2 part, ginger and chopped spring onion 0.2 part stir for subsequent use;
(4) molding machine, the fillings that the musculus cutaneus prepare step (2) and step (3) prepare, according to weight ratio 3:2, is prepared into Pan-Fried Bun Stuffed with Pork with machine;
(5) quick-frozen, delivers to quick-frozen in the instant freezer of-35 DEG C ~-40 DEG C by the Pan-Fried Bun Stuffed with Pork that step (4) prepares, and makes Pan-Fried Bun Stuffed with Pork central temperature drop to-4 ~-6 DEG C in 30 minutes;
(6) pack, by Pan-Fried Bun Stuffed with Pork package encapsulation good for step (5) quick-frozen;
(7) acceptance test, tests to packaged Pan-Fried Bun Stuffed with Pork, determines that Pan-Fried Bun Stuffed with Pork is complete and sealing is intact;
(8) product warehousing, by the quick-frozen Pan-Fried Bun Stuffed with Pork that step (7) is up to the standards, is placed in the freezer of-16 ~-20 DEG C and stores, namely prepare quick-frozen Pan-Fried Bun Stuffed with Pork.
2. the preparation method of a kind of quick-frozen Pan-Fried Bun Stuffed with Pork according to claim 1, is characterized in that, in cold fresh meat stuffing described in step (3), the weight ratio of fat meat and lean meat is 3:2.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510597096.9A CN105104915A (en) | 2015-09-18 | 2015-09-18 | Method for preparing quick-freezing pan fried pork buns |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510597096.9A CN105104915A (en) | 2015-09-18 | 2015-09-18 | Method for preparing quick-freezing pan fried pork buns |
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| CN105104915A true CN105104915A (en) | 2015-12-02 |
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| CN201510597096.9A Pending CN105104915A (en) | 2015-09-18 | 2015-09-18 | Method for preparing quick-freezing pan fried pork buns |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107251930A (en) * | 2017-06-12 | 2017-10-17 | 向军 | A kind of preparation method for steaming Pan-Fried Dumplings |
| CN109105731A (en) * | 2018-07-28 | 2019-01-01 | 唯珍（北京）食品科技有限公司 | A kind of freezing honeydew melon cake and preparation method thereof |
| CN109480184A (en) * | 2018-11-26 | 2019-03-19 | 河南创新研霖食品科技有限公司 | A kind of quick-frozen Pan-Fried Bun Stuffed with Pork and preparation method thereof |
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| CN1402618A (en) * | 1999-08-13 | 2003-03-12 | 特蕾西·戈尔德维茨 | Umbrella assembly |
| CN102078014A (en) * | 2009-11-27 | 2011-06-01 | 郑善树 | Pan-fried steamed dumpling and steamed dumpling |
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2015
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1402618A (en) * | 1999-08-13 | 2003-03-12 | 特蕾西·戈尔德维茨 | Umbrella assembly |
| CN102078014A (en) * | 2009-11-27 | 2011-06-01 | 郑善树 | Pan-fried steamed dumpling and steamed dumpling |
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| Title |
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| 贾云等: "《食品安全与检验》", 30 June 2009, 中国石化出版社 * |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107251930A (en) * | 2017-06-12 | 2017-10-17 | 向军 | A kind of preparation method for steaming Pan-Fried Dumplings |
| CN109105731A (en) * | 2018-07-28 | 2019-01-01 | 唯珍（北京）食品科技有限公司 | A kind of freezing honeydew melon cake and preparation method thereof |
| CN109480184A (en) * | 2018-11-26 | 2019-03-19 | 河南创新研霖食品科技有限公司 | A kind of quick-frozen Pan-Fried Bun Stuffed with Pork and preparation method thereof |
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